MM: Deezee (Meat Roast in a Clay Pot)
---------- Recipe via Meal-Master (tm) v8.05
Title: Deezee (Meat Roast in a Clay Pot)
Categories: Lamb, Israel, Jewish, Persia
Yield: 1 Servings
1/4 c Dried chick-peas, covered
-w/water & soaked overnite
1 1/2 lb Lamb shank, cut into 4 pcs
-including bone
1/4 c Yellow split-peas
1/4 c Skinless dried lima beans,
-soaked in water overnight
1 ts Salt
1/8 ts Pepper
1/4 ts Ground turmeric
5 c (abt) water
4 sm Whole, (abt 3/4 lb)
-potatoes, peeled
1 Or 2 dried lime(s) (limoo
amoni)
pierced in 2 places
1 sm Whole, (1/4 lb) eggplant OR
3 md Carrot, halved
1 sm Ripe tomato, quartered
The deezee is a stew that is very slowly cooked in its
clay pot. The limoo amoni, dried Persian limes, are
poked w/tines of a fork or skewer to allow a little
soup liquid to enter & pick up flavor. If lime were
crushed or broken into pieces, its flavor would be
overwhelming. Subtlety is important. Deezee is sold in
public eating houses in small or large pots for 1 or 2
orders. Of course, the religious Jew would patronize a
kosher eating house if one were available. In Jewish
community, when deezee is prepared in a pan on top of
stove it is known as "Ab Shust." The same recipe can
be modified slightly by adding either 3 sliced small
beets or 2 sliced small white turnips.
1. Drain chick-peas, cover w/water again, & bring to
a boil. Cook over moderate heat for abt 20 mins, which
will soften but not disintegrate chick-peas. Drain.
2. Put lamb, partially cooked chick-peas, split peas,
lima beans, salt, pepper, & turmeric in a 2-quart clay
pot. Cover w/water almost to top, abt 5 cups. Bake in
a preheated, 350 F oven for 15 mins, then reduce oven
temp to 275 F, and bake for 2 hrs.
3. Add potatoes, lime, eggplant or carrot, & tomato.
Cover the pot slightly & continue to bake slowly for 1
hr more.
Strain broth & serve it as a separate course. Remove
& discard lamb bones. The meat & vegetables are served
together on a platter as another course. Serve warm.
Serves 4 to 6 w/bread, salad, & pickles.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600
Recipes Created in Exotic Sephardic Kitchens from
Morocco to India -- Copyright 1992 Published by Donald
I. Fine, Inc., New York, N.Y. D. Pileggi
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